Rye Scallop Festival 2005

The third annual Rye Bay Scallop Festival, which originated from an idea of local restaurateur Kate Hemmings, has proved to be a great success.

No less than eleven Hotels and Restaurants have taken part, all serving up the local delicacy with their own scrumptious recipes. Mouth watering dishes such as ‘Seared Rye Bay Scallops with lime dressing and red ball pepper relish’, ‘Coquilles St Jacques Bonne Femme glazed with potato’ and Saffron Scallops sauteed and coated in a cream shallot, saffron and vermouth sauce.’ were as tasty as they sounded. The event took place from 18 -27 February and attracted gourmets from far and wide, with many wanting to taste the exceptional quality of the Rye Bay Scallop at source.

Rye Scallops

The Rye Bay Scallop or Scollop as it is pronounced and spelt locally, is caught in a season that runs from November to April and is landed at Rye Fishmarket from its fleet of fishing boats that have fished in these waters since time immemorial.

Participating Restaurants were:-

The Fish Cafe, The Flushing Inn, The George Hotel, The Globe Inn, The Landgate Bistro, The Hope Anchor Hotel, The Old Forge Restaurant, Oscar’s Brasserie and Sea Food Restaurant, The Place, The Rye Lodge and The Ypres Castle Inn.

The event was co-ordinated by The Rye & District Chamber of Commerce, The Rye & District Hotel and Caterers Association and The Rye Partnership and was made possible by the efforts of the Fishermen of Rye.

It is hoped that the interest in the Festival and all The Rye Bay Catch will grow during this year which celebrates the 200th. Anniversary of Trafalgar.

March 2005 Issue of “Rye’s Own”

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